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BASIL PESTO
This is a slightly cheesier version of the standard pesto, but you can adjust
the amount of cheese as desired. Try any combination of herbs or nuts in
this recipe.
Makes 1¼ cups
1. Insert the chopping blade into the work bowl of the
food processor. Add the cheese, garlic and nuts to
the work bowl and pulse to roughly chop, about 10
pulses. Add the basil leaves and salt and pulse about
10 to 15 times; scrape the bowl. With the machine
running on Low, add the olive oil in a slow, steady
stream through the feed tube, processing until
combined and emulsifi ed, about 1 minute. Scrape
down the sides of the work bowl.
2. To store the pesto, transfer to a glass jar or airtight
container. Tap to remove all air bubbles and even out
the surface. Cover the surface directly with plastic
wrap and refrigerate. The pesto will keep for 5 days
in the refrigerator, or it may be frozen.
Nutritional information per serving (1 tablespoon):
Calories 72 (80% from fat) • carb. 0g • pro. 1g • fat 8g
sat. fat 1g • chol. 2mg • sod. 74mg • calc. 40mg • fi ber 0g
2 OUNCES PARMESAN OR PECORINO
CHEESE, CUT INTO ½-INCH CUBES
1 GARLIC CLOVE
¼ CUP PINE NUTS, LIGHTLY TOASTED
3 CUPS TIGHTLY PACKED FRESH BASIL
LEAVES (ABOUT 3 OUNCES)
½ TEASPOON KOSHER SALT
½ TO
2
⁄
3
CUP EXTRA VIRGIN OLIVE OIL
26
BASICS
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